This is an individual servings recipe of German Sachertorte. Proportions are set for two jumbo-size muffin tins, just enough for one evening treat for two people.
50g dark chocolate, broken into to cubes
25g butter
teaspoon of vanilla extract2 tablespoons plain flour
2-3 tablespoons sieved apricot jam or preserves
For the frosting:
40g dark chocolate
tablespoon butter
tablespoon double cream
1) Melt chocolate over low heat watching closely that it wouldn't burn. When cubes just melted off their shape, add butter and stir briskly. Take off the heat and let cool for few minutes before adding the yolks. Stir in yolks when it's colled down, add vanilla and set aside.
2) Beat egg whites until soft peaks. Add sugar, tablespoon at a time, beating continuously until stiff peaks. Fold egg whites into chocolate mixture gradually, taking care not to mix too much.
3) Sift flour, tablespoon at a time, folding it gently into the egg chocolate mixture. Divide between two jumbo muffin tins or use one relatively small in diameter tin (15cm) if you prefer, to allow it to raise well enough to be cut in two layers later.
4) Bake in pre-heated to 170 degrees Celcius oven for about 20-30 minutes, until toothpik comes out clean. Once baked, cool in the tin. Remove and cut horizontally.
I also cut off the muffin tops, to allow for flat placing of the cakes as I turn them upside down, and I use those next day in whipped cream dessert.
5) Spread apricot jam between two layers, assemble and spread some more on the top and sides if you have any left. Finally, cover all over with chocolate frosting and let settle for about an hour. Do not recommend to put in in the fridge, it will not benefit from being cooled.
For the frosting, melt chocolate as before, add butter and then cream, and stir. Level the surface of frosted cakes with a flat thin knife dipped in water.
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